Sparkling Probiotics
Understanding fermentation through medical systems thinking
Fermentation shouldn’t feel like guesswork.
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This is a science-based course that teaches you how microbial ecosystems behave — and how to guide them safely in your own kitchen.
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Designed for women who value understanding over trends, and want clarity about the microbiome without marketing noise.
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You will learn to interpret what happens during fermentation — biologically, logically, calmly — so your results become consistent, not accidental.
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Education first. Recipes second.
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Founding Edition — €147
Fermentation shouldn’t feel confusing
Many people begin fermenting with enthusiasm — and end up uncertain.
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You follow a recipe.
You wait the suggested number of days.
And the result feels unpredictable.
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Too sour.
Too flat.
Too sharp.
Or simply different from last time.
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Online advice often sounds like this:
“Just try it and see.”
“Every batch is different.”
“Don’t overthink it.”
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But fermentation is not guesswork.
It is applied microbiology.
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And when you understand the biological system, the process becomes calm, logical and interpretable.
What makes this course different
This is not a kitchen workshop.
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This is a medical systems approach to fermentation.
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Instead of memorising recipes, you will learn how microbial ecosystems behave — and how to guide them safely.
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You will understand:
• Why fermentation behaves differently in different kitchens
• How microbes respond to temperature, oxygen and substrate
• Why first and second fermentation exist biologically
• How alcohol forms — and how to influence it
• How histamine and tolerance fit into the picture
• How to interpret outcomes instead of guessing
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Fermentation becomes less about control — and more about understanding.
What you will learn
The course is structured and progressive.
Foundations
Fermentation as microbial ecology
The four pillars: temperature, time, substrate and oxygen
The biology behind first and second fermentation
Deeper exploration
Alcohol variability
Histamine and biogenic amines
Tolerance and individual differences
A troubleshooting framework you can apply to any batch
The drinks
​​Water kefir as a lactic fermentation system
Kombucha and the role of oxygen
Ginger bug as wild fermentation
Reference materials
A clear comparison of the three drinks
A practical quick-reference guide
Frequently asked questions
A glossary for fast lookup
This is education first — recipes second.
Who this course is for
The course is structured and progressive.
This course is for you if:
✓ You value science over trends
✓ You want to understand the "why," not just the steps
✓ You are curious about fermentation but dislike vague advice
✓ You prefer clarity over hype
✓ You enjoy learning through structured thinking
This course is not for you if:
✗ You are looking for quick hacks
✗ You want miracle gut cures
✗ You prefer intuition without explanation
Fermentation rewards curiosity — not urgency.
About Dr. Caroline
Dr. Caroline is a medical doctor with over 30 years of clinical experience.
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Her work integrates medicine, nutrition science and systems thinking.
She has completed Stanford’s Nutrition Science program.
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Human Recipe was created to help intelligent, health-conscious individuals understand biology in practical, grounded ways.
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This course is educational.
It does not replace medical care, diagnosis or treatment.
It offers understanding — not promises.
Contact
I’m available for lectures, expert talks, and educational events for organizations, practices, and communities seeking evidence-based clarity.
For speaking inquiries or collaborations, feel free to get in touch.
0032-476268311